Vegan Langos
Experience the deliciously crispy and flavorful world of *Vegan Langos*, a plant-based twist on Hungary's beloved street food. This recipe keeps the essence of the classic intact, featuring a light and airy yeast dough fried to golden perfection and topped with aromatic minced garlic, fresh parsley, and a pinch of sea salt. With simple ingredients like almond milk and olive oil, this dairy-free rendition recreates the authentic texture while catering to vegan diets. Perfect for sharing, these golden discs can be paired with your favorite vegan toppings, such as creamy plant-based sour cream or tangy avocado slices, for an irresistible treat. Ready in just over an hour, this vegan langos recipe is ideal for indulgent comfort food lovers seeking a meatless and dairy-free delight.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 7 grams instant yeast
- 250 milliliters unsweetened almond milk
- 10 grams sugar
- 5 grams salt
- 30 milliliters olive oil
- 50 milliliters water
- 500 milliliters vegetable oil
- 2 large garlic cloves
- 10 grams fresh parsley
- 1 pinch salt (for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Warm the almond milk slightly to about 37°C (98°F). Add the warm almond milk and olive oil to the flour mixture.
Mix the ingredients until a dough starts to form. Gradually add the 50 milliliters of water as needed until the dough is smooth and elastic.
Knead the dough for about 8-10 minutes either by hand or using a dough hook on a stand mixer.
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
After the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball and flatten it into a disc about 15 cm (6 inches) in diameter.
Heat the 500 milliliters of vegetable oil in a deep frying pan over medium-high heat until it reaches 170°C (340°F).
Carefully place one piece of the dough into the hot oil and fry until it turns golden brown, about 2 minutes on each side.
Remove from oil and let it drain on paper towels. Repeat with the remaining dough pieces.
For the garlic topping, mince the garlic cloves and finely chop the fresh parsley.
Sprinkle the fried langos with a pinch of salt and rub the surface with the minced garlic. Garnish with chopped parsley before serving.
Serve warm with your choice of vegan toppings such as vegan sour cream, avocado slices, or plant-based cheese.
Nutrition Facts
Calories |
5623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 477.8 g | 613% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 287.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2278 mg | 99% | |
| Total Carbohydrate | 324.1 g | 118% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 10.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 541 mg | 42% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 730 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
